CHOCOLATE SALTED CARAMEL BARS RECIPE: HOW TO MAKE IT
I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. —Lisa Glenn, Sarasota
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 334 calories, FatContent 18g fat (11g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 199mg sodium, CarbohydrateContent 43g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
SALTED CARAMEL CHOCOLATE CHIP COOKIES RECIPE - PILLSBURY.COM
Chocolate lovers won’t be able to resist these caramel-topped cookies drizzled with melted chocolate.
Provided by Pillsbury Kitchens
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets.
- Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
- Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
- Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.
Nutrition Facts : Calories 170 , CarbohydrateContent 23 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 190 mg, SugarContent 13 g, TransFatContent 1 g
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- On the day, loosen the sides of the cheesecake from the tin with a knife and remove the base (although I usually serve it straight from the tin base). Add a large pinch of flaky sea salt to the rest of the caramel sauce, then spoon it over the cake and swirl with the back of the spoon. The cheesecake will sit happily on a stand at room temperature for a couple of hours. Just before serving, sprinkle with extra sea salt, if you like.
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